Lenten Chocolate Chip Cookies Without Bake
8 servings
30 minutes
No-bake chocolate cookies are a true embodiment of simplicity and sophistication in American cuisine. This dessert was born from the desire to create a treat without traditional dairy and eggs, making it an ideal choice for vegans and those fasting. Its rich chocolate flavor comes from cocoa powder and dark chocolate, while the crunchy texture is achieved with oats and peanut butter. Maple syrup adds natural sweetness, and coconut flakes bring an exotic aroma and delicate aftertaste. These cookies require no baking, meaning they are quick and easy to prepare. They are perfect as a morning snack or a light treat with tea. Chilled, they maintain their texture, and their rich, intense flavor makes them a true highlight of any gathering.
1
Prepare the ingredients.
2
Mix maple syrup, almond milk, coconut oil, and cocoa powder in a saucepan.
- Maple syrup: 60 ml
- Almond milk: 90 ml
- Coconut oil: 45 ml
- Cocoa powder: 50 g
3
Stirring, bring to a gentle boil over medium heat.
4
After 1 minute, remove the mixture from heat and add oats, peanut butter, vanilla extract, dark chocolate, coconut flakes (leave some for decoration), and a pinch of salt.
- Rolled oats: 110 g
- Crunchy peanut butter: 90 g
- Vanilla extract: 0.5 teaspoon
- Dark chocolate: 70 g
- Desiccated coconut: 20 g
- Salt: pinch
5
Mix until homogeneous.
6
Line the baking tray or dish with parchment paper.
7
Shape the cookies with your hands or a tablespoon.
8
Sprinkle each with coconut flakes.
- Desiccated coconut: 20 g
9
Cool the cookies for 15 minutes.
10
Such cookies can be stored in the refrigerator for several days or frozen.